Singapore Curry Puff
A popular snack in Singapore, these golden-brown pastries are filled with a savory curry-spiced potato and chicken filling, often with a hint of sweetness from peas or carrots.
🧂 Ingredients
- 300 g All-purpose flour(for the pastry)
- 150 g Butter(cold, cubed, for the pastry)
- 60 ml Ice water(for the pastry)
- 200 g Potatoes(peeled and diced small)
- 150 g Chicken thigh(boneless, skinless, diced small)
- 2 tbsp Curry powder
- 1/2 medium Onion(finely chopped)
- 2 cloves Garlic(minced)
- 50 g Green peas(frozen or fresh)
- 1 tsp Sugar
- 1/2 tsp Salt
- 2 tbsp Vegetable oil(for filling)
- 1 large Egg(beaten, for egg wash)
👨🍳 Instructions
- 1
For the pastry: Combine flour and butter in a bowl. Rub together until it resembles breadcrumbs. Gradually add ice water, mixing until a dough forms. Wrap in plastic and chill for 30 minutes.
- 2
For the filling: Heat vegetable oil in a pan over medium heat. Sauté onion and garlic until fragrant. Add diced chicken and cook until browned.
- 3
Add diced potatoes and curry powder. Stir well to coat. Add about 50ml of water, cover, and simmer until potatoes are tender, about 10-15 minutes. Stir in peas, sugar, and salt. Cook for another 2 minutes. Let the filling cool completely.
- 4
Divide the pastry dough into 12 equal portions. Roll each portion into a circle about 15cm in diameter.
- 5
Place a spoonful of cooled filling onto one half of each pastry circle. Fold the other half over to create a semi-circle. Crimp the edges with a fork to seal.
- 6
Brush the top of each curry puff with beaten egg wash. Make a small slit on top for steam to escape.
- 7
Bake in a preheated oven at 190°C (375°F) for 20-25 minutes, or until golden brown and crisp.
💡 Pro Tips
- ✓Ensure the filling is completely cool before assembling to prevent the pastry from becoming soggy.
- ✓For a flakier pastry, use a good quality butter and keep all ingredients cold.
- ✓Adjust the amount of curry powder to your spice preference.
🔄 Variations
- Add a hard-boiled egg, sliced, to the filling.
- Use a mix of chicken and shrimp for the filling.
- For a vegetarian version, use diced firm tofu or mixed vegetables instead of chicken.